Diced Chicken with Walnuts


  • 1 lb. chicken breast
  • 1 green onion, cut in 1/2 inch long pieces
  • 1 green pepper, cut up
  • 1 red hot pepper, if desired
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  • 3 slices ginger or 1/4 tsp. powdered ginger

Chicken Marinade:

  • 1/2 egg white
  • 1 Tbsp. cornstarch
  • 1 Tbsp. soy sauce

Seasoning Sauce:

  • 2 Tbsp. soy sauce
  • 1 Tbsp. water
  • 1/2 Tbsp. brown vinegar
  • 2/3 cup walnut halves (English or cashew nuts)
  • 4 cups peanut oil
  • 1/2 Tbsp. cornstarch
  • 1/2 tsp. salt
  • 1 tsp. sugar


Mix cut boned chicken into small pieces (about the size of walnut half) and mix with marinade. Let stand 30 minutes. Crisp the walnut halves by oven or by frying and set aside.

Deep fry the chicken in the oil (that is not too hot). If the chicken pieces stick together, the oil is too hot. Fry about 1/2 minute and remove from oil. With only 2 tablespoons oil in pan, stir-fry the ginger pieces. Add onion; stir quickly for only a few seconds. Then add the green pepper and the hot pepper, if using it. Add the seasoning sauce and stir until thickened. Add walnuts and serve over cooked rice.


By Robin from Washington, IA

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